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Apr 15, 2026 - Foods

3-nitropropionicacidinfoods—underratedmycotoxininfocus

Recent studies show that the mycotoxin 3-nitropropionic acid (3-NPA) can occur in certain foods. Fermented products and nuts are particularly affected, where the toxin can form under unfavorable conditions. For manufacturers and marketers, this previously less considered mycotoxin is gaining increasing importance.

3-NPA is produced by various molds such as Aspergillus, Penicillium, or Arthrinium and can develop both in the field and during storage. Factors such as high humidity, long storage times, and inadequate cooling significantly promote the formation of the toxin.

3-NPA is particularly relevant health-wise because it is neurotoxic and can cause not only gastrointestinal discomfort but also neurological symptoms. Its mechanism of action is based on inhibiting central enzymes in the cells' energy metabolism.

Since there are currently no binding limits for 3-NPA in foods, preventive quality assurance plays a central role. For companies, this means consistently monitoring production and storage conditions and identifying potential risks early.

The BAV Institute and the Tentamus laboratories support manufacturers with modern analytics for detecting mycotoxins such as 3-NPA. By doing so, we help identify contamination early and ensure food safety throughout the entire supply chain.

Source:  3-Nitropropionic Acid (3-NPA) in Food: Risks, Formation, and Safe Analytics